Condiments

I've been experimenting with pickled things recently. Why? Because I freaking love pickles. And I want to understand the Harry Potter wizardary that goes into making them.

I can't give you precision measurements... why? becuase I was stupid and didn't measure them. This was an experiment. It worked. But out of the Beetroot, onion, radish, carrot, cucumber, zucchini. The Onion, Radish, and Cucumber were the best! They held their texture well. The zucchini was a bit soft and the carrot & beetroot were too firm.

I did try apple cider vinegar and a plain white vinegar. The apple cider clearly one. It added some depth and wasn't as harsh as a standard vinegar.

With cheese these pickles were a success!

Pickled Things